Lentil Drop Curry or Moong Wadi/Mangodi Curry

June 12, 2010

  Whoever invented moong vadis is a genius. These little ‘drops’ or nuggets of dried lentils cooked in a curry, are filling and tasty. Also called Mangodi in parts of India, moong wadis are extremely versatile, you can use them in curries, soups or mashed up in chili. Because the lentils are ground up and [...]

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Wheat Berry Confetti Salad with Artichokes, Peppers, Dill and Mint

June 10, 2010

Wheat berry is the whole wheat kernel containing the wheat germ and wheat bran.  Wheat berries have heaps of fiber and protein. They have a sweet, nutty flavor and a chewy texture. They are tasty, easy to make and good for you. I buy wheat berries at Whole Foods. This recipe has a great confetti [...]

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Chipotle Spiced Seitan Tacos

June 7, 2010

This recipe is a vegetarian and vegan version of a Food & Wine magazine recipe for chile spiced skirt steak tacos. I found the recipe on the Bitten Word site- my new favorite blog by fellow Washington DC bloggers! I used seitan (Westsoy brand)  instead of the meat and added some onions and green peppers [...]

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Chive Blossom Tempura Salad

June 3, 2010

My dear friend Siva is the most passionate foodie I know. He goes on amazing eating trips and comes back with a head full of ideas. One such idea is this chive blossom tempura. When I returned home with a beautiful bunch of  blooming chives from the Dupont circle farmers market , I asked Siva what he suggests I [...]

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Grilled Portobello Mushroom, Roasted Red Pepper and Mozzarella Sandwich or Burger

May 27, 2010

I received the below facebook message one day from my friend, Aditya. Being the great mushroom aficionado that I am, how could I have posted all  but one portobello recipe on this site?!  Ive featured other mushrooms on Veggie Belly, like the shitake mushroom soup, morel mushrooms over polenta, beech mushroom flat bread, and my recent morel mushroom pasta [...]

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Fiddlehead Fern and Morel Mushroom Pasta

May 24, 2010

  Fiddleheads are young, coiled fronds of the Ostrich Fern. They appear during a short window in the spring and are usually foraged. They have a very mild flavor and a pleasant crunch. To me, they taste somewhat like broccoli stems. Fiddleheads taste great with morel mushrooms. Both fiddleheads and morels come into season at the same [...]

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White Bean(Cannellini), Asparagus and Basil Hummus or Dip

May 22, 2010

We have a lot of Salvia plants in our garden. I particularly love the ones around our mail box. Come spring, and the Salvia erupt into a glorious bloom. This year, our Salvia are particularly lush and gorgeous, probably because of all the rain. Nothing makes me happier than coming home to these purple tufts of Salvia, buzzing [...]

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Shaved Carrot Salad with Pecans and Tangy Honey Vinaigrette

May 20, 2010

Here’s an easy, simple carrot salad that will be a great side dish. I love packing this for a summer picnic. Sweet, tangy, crisp yumminess! I like shaving the carrots into ribbons or strips using a vegetable peeler. If you wish, you could grate or julienne them. Tips – For extra crisp carrots, place the shaved [...]

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